Research Progress of Concentrations and Exposure Assessment of Perfluorinated Alkyl Substances in Main Food in China

Ziyi ZHANG; Yan GONG; Wencheng CAO; Dingjin HU

doi:10.13386/j.issn1002-0306.2020100157

Volume 42 Issue 8

Apr. 2021

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Science and Technology of Food Industry > 2021 > 42(8): 410-416. > DOI: 10.13386/j.issn1002-0306.2020100157

ZHANG Ziyi, GONG Yan, CAO Wencheng, et al. Research Progress of Concentrations and Exposure Assessment of Perfluorinated Alkyl Substances in Main Food in China[J]. Science and Technology of Food Industry, 2021, 42(8): 410−416. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020100157.

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Research Progress of Concentrations and Exposure Assessment of Perfluorinated Alkyl Substances in Main Food in China

1.
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
2.
Hubei Academy of Agricultural Sciences, Wuhan 430064, China
3.
Hubei Center for Disease Control and Prevention, Wuhan 430079, China

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Received Date: October 20, 2020
Available Online: January 31, 2021

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Abstract

Abstract

Perfluorinated alkyl substances (PFASs) is a new kind of persistent organic pollutants (POPs) that does great harm to human health. In recent years, as PFASs being widely used in various fields, it has been widely detected in various media worldwide. The study of the contamination level of PFASs in food has become an important topic of national and public concern. In this paper, the progress of domestic research on the contamination level of PFASs in food in recent years is reviewed.The pollution levels of PFASs in domestic main animal food (eggs, aquatic products, meat and dairy products) and drinking water were analyzed.The contamination characteristics of PFASs in different foods are compared. A hazard index was used to assess the health risks of exposure to PFASs through staple foods in Chinese populations.
- PFASs,
- food,
- pollution levels,
- pollution characteristics,
- dietary exposure assessment

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References

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